Almond Joy (actually Mounds) Cupcakes
I saw these cupcakes forever ago on Clara’s blog. Then recently, they popped up in my Google Reader again, reminding me that I needed to make them. And soon! I decided to turn CB’s thoughts into action. Instead of using the cone method to fill the cupcakes, I just frosted them with the coconut frosting. In fact, I used my new favorite way to frost a cupcake. Then I drizzled the ganache over the top of the frosting. I decided at the last minute not to include the almond on the top. They were just too pretty and tasted awesome anyways. So these are actually Mounds cupcakes, although not really since Mounds have dark chocolate instead of milk chocolate. So I’ll call them Almound Joy cupcakes. And they’re amazing.
Almond Joy Cupcakes – makes 18 – As seen on Cook Like a Champion and I Heart CuppyCakes, originally from Hello Cupcake
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tbsp) unsalted butter, softened
3/4 cup lightly packed brown sugar
2 large eggs
2 ounces unsweetened chocolate, melted
1 cup buttermilk
1/2 teaspoon vanilla extract
Preheat oven 350F.
Prepare cupcake pan with liners.
Whisk together the flour, cocoa powder, baking soda, baking powder and salt in medium bowl.
In another medium bowl with an electric mixer on high, beat the butter and sugar until light and fluffy about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Beat in the melted chocolate.
Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating until blended.
Stir in vanilla.
Fill the cupcake liners about 1/2-2/3 full.
Bake until golden and a toothpick inserted in the center comes out clean, about 17-20 minutes.
Allow to cool completely before frosting.
Coconut cream cheese filling (frosting in my case):
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
Beat the cream cheese and butter in a mixer bowl until light and fluffy.
Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream.
Beat in the salt, coconut flavoring, and vanilla extract.
Continue beating until mixture is smooth and spreadable.
Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin.
Fold in the shredded coconut.
Chocolate ganache:
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream
In saucepan bring whipping cream to boil over high heat.
Pour hot whipping cream over chocolate and stir until chocolate melted.
You can add more cream if your ganache is too thick to spread.
To assemble the cupcakes:
Remove center of cupcake using the cone method. Set cone aside – feel free to eat it!
Pipe frosting into hole and continue on top of cupcake. Drizzle ganache over frosting.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
WOW total sugar coma! I love that it’s a PB cookie with a whole PB cup put into it!! Such a fun idea 🙂
and peanut butter
and chocolate
and aMrshmallows
süpppppeer 🙂
Considering it’s not even 10am and I’ve just polished off my 4th cheesecake brownie, I’d better stay as far away from these cookies as possible. They look phenomenal.
Looks good. I bet they’d be super festive looking with the holiday m&ms.
Happy Friday!
~ingrid
These look sugary and delicious 🙂 I tend to find mini M&M’s either in the check out lane or at Christmas I find them over where they have little stocking stuffer candy.
I have the sugar shakes just thinking about these 🙂 They are waaaay too cute!
I’d love that sugar party in my mouth…wow!
My kiddos would be all over this. All that candy PLUS a cookie?! They’d love it! LOL
Oh – the mini m&ms? I can usu. only find them in the check-out aisles in the small tubes. I haven’t seen them in bags in a long time.
I’ll have to look up by the checkout next time I need mini M&Ms. I was definitely looking for a bag…
OMG your pictures are TDF
The only place I can find M&M minis now is in the bulk candy aisle. I haven’t seen them in any sort of packaging in ages.
“super sugar overload cookies” sound good to me! 🙂 Thanks for linking!
Very Clever!
Wow those look great, I’ll have to try them. I love your photography!
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3D: 59%
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LOSE AT LEAST 1 JT – 10 JT = 5%
LOSE AT LEAST 10 JT – 30 JT = 7.5%
LOSE AT LEAST 30 JT and above = 10%
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ROLLINGAN 0.7% BONUS AND AUTOMATIC ENTRY INTO ID
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